Egg Dum Biryani

4.25 from 20 votes

Egg Biryani or Anda Biryani is a flavorful and delicious Indian rice preparation where rice is cooked with a spicy egg layer. It is a take on Hyderabadi Gosht Biryani and is super easy to make at home. Here is how to make it at home.

Egg Biryani served on a plate.
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Egg Biryani is a protein-loaded version of our all-time favorite Biryani.

Because of the excessive amount of work last week, the weekend meals were simple everyday fare and the kitchen was pretty boring with nothing exciting happening.

With some breathing space since yesterday, I am on a cooking and baking spree and churning out dish after dish to feed the blog for a few days as I get busy with work tomorrow onwards.

While I was busy cooking and shooting dishes, I came across this Egg Biryani recipe which was lying in my folder since long and I almost forgot about posting it.

This delicious Egg Dum Biryani is a treasured recipe of mine. I have made it n number of times and it always turns out perfect.

Don’t get intimidated by the recipe and ingredients. Though it is a little extra amount of work to make it, it’s worth all the effort.

In case you like to eat more veggies with flavourful Basmati Rice then you could even try making Vegetable Dum Biryani which tastes equally scrumptious!

But, for today, you should definitely note down this recipe of Egg Biryani and prepare the same at your earliest, there you go!

Pro Tips by Neha

 

Always wipe the eggs before frying them. It will prevent them from spluttering. Also make sure to poke them with a fork or toothpick before frying.

 

 

  

 

 

  

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Step by Step Recipe

Poke the boiled eggs with a toothpick all over and fry them till golden brown from all the sides. Be careful while frying the eggs as they splatter a lot. You can cover the pan with a lid while the eggs are frying.

Boiled eggs added in a pan.
Fried eggs.

Heat oil and ghee in a pan. Add onion and fry till translucent.

Onion added in ghee and oil in a pan.

Add green chilies and ginger-garlic paste and fry till the raw smell of ginger and garlic is gone.

Green chilli and ginger garlic paste added in the pan.

Add tomatoes and fry for a minute.

Chopped tomatoes added in the pan.

Add coriander powder, red chilli powder, turmeric powder, garam masala powder along with curd and little water and cook till the oil starts to separate from the sides.

Spice powders added in the pan.
Curd added in the pan.

Add eggs and cook for another minute. The masala should not be too dry at this stage.

Eggs added in the pan.

Wash the rice and soak in enough water for an hour. Drain the water. Add rice, ghee, salt, lemon juice, water and kewra essence in a pan and cover and cook till rice is 90% done.

Rice added in a pan along with water, ghee and salt.
Cooked rice.

Drain the rice and layer it over the egg masala.

Egg with masala transferred in a pan.
Rice layered over the eggs.

Sprinkle saffron soaked in milk, browned onions, coriander, mint , fried almonds, cashew nuts and raisins on top.

Browned onion, saffron, coriander, mint topped over rice.

Cover the lid of the pan tightly and cook on very low heat for 10-15 minutes.

Cover the lid tightly.

Remove the lid of the pan and give the Biryani a gentle mix.

Biryani fluffed with a fork.
Egg Biryani or Anda Biryani  is a flavorful and delicious Indian rice preparation where rice is cooked with a spicy egg layer. It is a take on Hyderabadi Gosht Biryani and is super easy to make at home. Here is how to make egg biryani recipe at home.
4.25 from 20 votes

Egg Dum Biryani Recipe

Egg Biryani or Anda Biryani  is a flavorful and delicious Indian rice preparation where rice is cooked with a spicy egg layer. It is a take on Hyderabadi Gosht Biryani and is super easy to make at home. 
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 6 people

Ingredients 

  • 3 cups Long grain Basmati rice
  • 1 tablespoon Ghee
  • 2 teaspoon Salt
  • 2 teaspoon Lemon juice
  • 6 cups Water
  • 3-4 drops Kewra essence

For the Masala

  • 2 tablespoon Oil
  • 3 tablespoon Ghee
  • 1 and ½ cup Onion (Chopped)
  • 2 Green chilli (Slit into halves)
  • 2 teaspoon Ginger garlic paste
  • 1 cup Tomato (Chopped)
  • 2 teaspoon Coriander powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Garam masala powder
  • ½ cup Curd
  • Salt to taste
  • 8 Boiled eggs (Peeled)
  • Oil for frying eggs

For layering

  • 1 pinch Saffron (Soaked in ¼ cup milk)
  • ½ cup Browned onion
  • 2 tablespoon Coriander (Chopped)
  • 2 tablespoon Mint (Chopped)
  • 10-12 Fried Almonds
  • 10-12 Fried Cashew nuts
  • 15-20 Fried Raisins
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Instructions 

  • Poke the boiled eggs with a tooth pick all over and fry them till golden brown from all the sides.
  • Be careful while frying the eggs as they splatter a lot.
  • You can cover the pan with a lid while the eggs are frying.
  • Heat oil and ghee in a pan.
  • Add onion and fry till translucent.
  • Add green chilies and ginger garlic paste and fry till the raw smell of ginger and garlic is gone.
  • Add tomatoes and fry for a minute.
  • Add coriander powder, red chilli powder, turmeric powder, garam masala powder along with curd and little water and cook till the oil starts to separate from the sides.
  • Add eggs and cook for another minute.
  • The masala should not be too dry at this stage.
  • Wash the rice and soak in enough water for an hour.
  • Drain the water.
  • Add rice, ghee, salt, lemon juice, water and kewra essence in a pan and cover and cook till rice is 90% done.
  • Drain the rice and layer it over the egg masala.
  • Sprinkle saffron soaked in milk, browned onions, coriander, mint , fried almonds, cashew nuts and raisins on top.
  • Cover the lid of the pan tightly and cook on very low heat for 10-15 minutes.
  • Remove the lid of the pan and give the Biryani a gentle mix.
  • Garnish with fresh coriander.
  • Serve hot with raita

Notes

 
Always wipe the eggs before frying them. It will prevent them from spluttering. Also make sure to poke them with a fork or tooth pick before frying.
 
 

 

Nutrition

Calories: 598kcal, Carbohydrates: 78g, Protein: 16g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 276mg, Sodium: 945mg, Potassium: 334mg, Fiber: 2g, Sugar: 3g, Vitamin A: 775IU, Vitamin C: 10.6mg, Calcium: 106mg, Iron: 2.2mg
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Recipe Rating




12 Comments

  1. 5 stars
    The recipe has been one of my favourite lock-down season discoveries. I’ve made a few times now, and it’s almost fool proof! And the family loves it too. Great recipe.

  2. 5 stars
    Wonderful recipe..I tried it out and have started making it regularly as it is well liked by all at home